| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Appetizers |
14 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 5 |
ts |
Vegetable oil |
| 1/2 |
c |
Lukewarm water |
| 1 |
pn |
Salt |
| 4 |
md |
Size potatoes (up To 5) |
| 1 |
ts |
Black pepper |
| 1/2 |
bn |
(Or 6 to 7 stems) coriander |
| 1 |
c |
Frozen peas, (cilantro) leaves |
| 1 |
ts |
Cumin seed |
| 2 |
ts |
Vegetable oil |
| 1/2 |
ts |
Red chili powder (optional) |
INSTRUCTIONS
FILLING
Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add
water slowly to flour and knead well to make a soft dough.
Making Filling: Boil potatoes. When tender, peel and cut into small pieces.
Boil peas and set aside. Pluck cilantro leaves, wash, chop and set aside.
In skillet, heat oil. Add cumin seed followed by potatoes and peas. Add
salt and pepper. Mix well and let simmer for 5 minutes. Let cool and add
coriander (cilantro) leaves.
Making Samosas: Take a ball of dough and roll it round, flat and very thin
like a tortilla. Cut in half. Bring the two ends of the straight end
together in the form of a cone, and seal the end with water. Put about 1
teaspoon of filling in the cone pocket and seal the top again with water.
Deep fry samosas in oil at medium heat until brown. Serve with chutney or
ketchup. (You can use egg roll skins or flour tortillas instead of making
dough and use the same filling. Make into any shape you want.) Makes 14 to
16 samosas.You can add fried meat to this.
From: Texas Folklife Festival, 1991 Posted by: Karin Brewer, Cooking Echo,
8/92
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sims
<c.simpson@worldnet.att.net> on Feb 26, 1997.
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